Heat water in a saucepan. Add butter and salt. Bring to a boil. Add refined flour and mix vigorously. When the mixture gathers like a ball, add to a bowl and whisk with the help of a hand blender. Add the eggs to the bowl and whisk well to prepare a smooth batter. Grease a baking tray with butter and dust with refined flour. Pour the batter in a piping bag and pipe out small fingers on the baking tray. Brush with egg wash. Bake in a pre heated oven at 220 C for 10 to 12 minutes and further reduce the temperature at 160C and bake for 7 to 8 minutes. Cool the eclairs and slit from the centre. Fill with whipped cream and strawberry slices. Dip the eclairs in the melted chocolate and serve.